Week 46, Recipe 1: Ham, Potato, & Broccoli Frittata

NOTES

• Original recipe from Fresh & Fast Vegetarian
• This is a tasty, filling dinner and makes great leftovers
• The amount of eggs you use depends on the size of your skillet. I have a fairly large one so I use 8-10 eggs. For a medium-sized skillet, use 6.

INGREDIENTS

• 1/4 c. canola or olive oil
• 2 c. diced Yukon gold or red-skinned potatoes (about 3 medium sized potatoes)
• 1/2 c. chopped red onion (or green onion)
• 1/2 tsp salt
• 1/2 tsp smoked paprika (or regular paprika if you don't have smoked
• 1 broccoli stalk, cut into 1-inch pieces and steamed/cooked for 3 minutes until just slightly tender
• 1 c. diced ham
• 6-10 eggs (depending on size of skillet
• Freshly ground black pepper
• 1/2 cup grated cheese - mozzarella, Parmesan or Swiss (I used a combination of Parmesan and mozzarella)

DIRECTIONS
1. Heat a large nonstick skillet over medium heat until hot. Add oil and when it's hot enough to sizzle a piece of potato, spread the potatoes in the pan and cook, turning occasionally until they are evenly browned and tender, 10-15 minutes.
2. Preheat the broiler in your oven.
3. Add the onion and ham and cook, stirring for 2 minutes. Sprinkle the potatoes with the salt and smoked paprika.
4. In a small bowl, whisk the eggs, 2 tbsp water and freshly ground black pepper.
5. Sprinkle the cooked broccoli over the potatoes, then the eggs over the broccoli, and the cheese on top.
6. Cook over medium to medium-low heat, tilting the pan to allow the uncooked eggs int eh center to run under the set eggs around the edges, for about 5 minutes or until almost set.
7. Cook for 1-5 minutes under your broiler (about 2 inches from the heat) until top of frittata is lightly browned.
8. Cut into wedges and serve.